Amerfond® Fondant Sugar is a dry fondant sugar manufactured by a patented technique. Micron-sized crystals of pure cane sugar have been bonded with invert sugar to produce white, free-flowing porous particles resistant to caking.
Amerfond® merely requires the addition of water (with no heat) to produce the highest quality fondant for candy products with excellent extrusion qualities and superior whiteness and taste.

INGREDIENTS:
Sugar, Invert Sugar

TYPICAL ANALYSIS:
Sucrose
95.0 ± 0.5%
Invert
5.0 ± 0.5%
Moisture 0.7% (Max)

PHYSICAL PROPERTIES:
Color: White 55 (ICUMSA @ 420 nm) (Max)
Granulation: 1% on USS 40 (Max)
40% thru USS 200 (Max)
Individual Crystal Size: Below 40 Microns (Typical Value)
Bulk Density: 38 lbs/cu ft (Approx)

MICROBIOLOGICAL:
Yeasts
2/g (Max)
Molds
2/g (Max)
Mesophiles 50/g (Max)

FUNCTIONAL PROPERTIES:
• Rapid wet-out rate in cold water • Carrier for flavors
• No added anti-caking agent • Non-gritty
• Dispersing medium for fats, oils and emulsifiers

APPLICATIONS:
• Creams • Coconut Candy/Kisses
• Fudges • Easter Eggs
• Cordial Cherries & Fruit • Nut Confections
• Mints/Wafers • Frappes

PACKAGING:
 50 lb/22.67 kg net weight multi-wall polyethylene lined bag.

STORAGE:
Amerfond® Fondant Sugar is recommended to be stored at temperatures less than 80°F and relative humidities below 70%.

The information in this bulletin is true and accurate to the best of our knowledge. However, since the conditions of use are beyond our control, nothing contained herein should be construed as representation, guarantee or warranty, expressed or implied.